My mom used to make this easy recipe every Thanksgiving when I was little. We kids could never get enough! It was our very favorite Thanksgiving vegetable. If you have children, or have some coming to visit you as guests this Thanksgiving, I guarantee that they will eat (and enjoy) this veggie dish! Even though I rarely cook with canned condensed soups, I still make this yummy broccoli casserole during the holiday season. It's fabulous with a Christmas ham and potatoes au gratin too. Mmmmmmm!

Awesome Broccoli-Cheese Casserole

(10.75 ounce) can condensed cream of mushroom soup

mayonnaise

egg, beaten

¼ cup onions, chopped

(10 ounce) packages frozen chopped broccoli

Cheddar cheese

salt and pepper

paprika

Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.


In a medium mixing bowl, whisk together condensed soup, mayonnaise, egg and onions.


Place frozen broccoli into a very large mixing bowl. (I like to use my large stainless steel bowl to mix this recipe thoroughly.) Break up the frozen broccoli. Using a rubber spatula, scrape soup-mayonnaise mixture on top of broccoli, and mix well. Sprinkle on cheese, and mix well. Spread mixture into prepared baking dish, and smooth top of casserole. Season with salt, pepper and paprika.


I have been making this recipe for years but I do it a little differently - and ALWAYS get requests... 2 eggs beaten, 1 cup melted margarine, 1 cup HELLMAN's (not miracle whip) mayonnaise, 1 can cream of mushroom soup, 1 1/2 cups grated sharp cheddar cheese, 2 Tbsp chopped onion, 2 pkgs. frozen chopped broccoli, 1 small bag pepperidge farm stuffing mix. Cook & drain broccoli, mix everything else together (except stuffing mix), pour into greased casserole and top w/stuffing mix. Bake 350 for one hour. It is very important that you use real, full-fat ingredients such as mayonnaise and margarine. Otherwise it doesn't come out right. Also best when cools for at least 30 minutes before serving.

This recipe deserves an update.  I am making this dish once again for Christmas because it is the most requested recipe that I own.  It is the best broccoli recipe I have found so far.  I add a butter and club cracker crumb mixture on the top before I bake it.  It is scrumptous.  I highly recommend that you try this.

I have been making this same recipe for years but I add a small bag of Pepperidge Farm seasoned bread stuffing to the top of the casserole before baking. Delicious! I always get requests for this recipe.

Although I made adjustments this was an absolutely fabulous meal! We all loved it really!! I don't know why anyone would give it bad ratings unless they didn't like broccoli or cheese:) I took some of the other reviewer's advice and instead of 1 c mayo I did 1/2 c mayo and 1/2 sour cream. I also added 1/2 c more shredded cheese. The funny part was I discovered I only had a 16 oz pkg of broccoli florets (calls for 30 oz cut); so I used that along with another package of frozen veggie mix - of broccoli pearl onions and peppers; not realizing that this package added an awesome kick to the meal! I really lucked out. Anyway like another person I mixed the concoction together w/the cheese then at the end mixed it with the veggies. I sprinkled a little shredded cheddar on top then added mozarella slices - which again out of sheer luck worked out perfectly!! My family really loved this meal. It's a KEEPER! Thanks for contributing!

I made this at least 3 times over the holidays!  Everyone raved over it!  I added fresh mushrooms to mine...

This is a recipe that is a family staple for all of our holidays. I misplaced my recipe and was thankful to find it here. However, the preparation for our recipe is different, and it does make a difference in the finished dish. Some of the ingredients are a tad different as well.
First, we blanch and drain the broccoli. I think leaving out this step is why some of your dishes are coming out runny, it also makes the color appearance much better. Also, we use slightly less mayo, about 3/4 cup, more cheese (12 oz or 3 cups) and no salt or pepper. There is enough salt already in the soup. Also, we mix the broccoli into the soup mixture. Bake 45 minutes, and then top with finely smashed cheese crackers and return to oven for another 15 minutes or until cheese cracker crust is brown. It is awesome!

This recipe was definitely good just the way it is written.  My whole family loves it.  It may not be gourmet, but it's delicious.  Why does everyone rate it when they're changing so many things in it?

This was good, but not spectacular enough for a perfect rating.  Good for a weekday side dish, but too bland to serve to company.  I made this twice, the first time to a T to see if it needed modifying, and it did.  Use just 1/2 the mayo and add 1/2 cup sour cream for more tang and the egg isn't necessary.  With the egg, it came out a little curdled after baking and not visually appealing once you scoop into it.  And needed a dash of salt and for more flavor.  I will make it again since it's easy and comforting on a cold day.

This is the best broccoli cheese casserole I have ever tasted. My husbands family is big on broccoli cheese casserole, but this beat their usual great tasting casserole. It was a hit at Christmas. I used the suggestion of 1/2 c. mayo and 1/2 c. sour cream and extra cheese. I also omitted the added salt and pepper and it was great! The condensed soups and cheese have a salty enough flavor that no extra was needed.Thanks for this recipe, I will pass it on.

I suggest that you add a can of mushrooms also I do not believe that salt and pepper does this recipe justice add a litte more spice. garlic salt white pepper ect. Also i mixed up mild and sharp cheese for a little more flavor or just use med. over all it is an excellent recipe because it is a recipe you can be creative with.

See how to make a classic, creamy and cheesy broccoli casserole.

awesome broccoli-cheese casserole

Prep Time: 15 minutes

Cook Time: 1 hours

Total: 1 hours, 15 minutes

Servings: 8

Author : Stacy M. Polcyn

Ingredients

Instructions

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